1 1/2 tbsp. vegetable oil
1 med. Spanish onion, sliced in rings
2-3 tsp. curry powder
1 1/2 lb. lean flank steak, cut in 1-inch cubes
1/2 lb. fresh mushrooms, sliced
1 tomato, diced
1 lg. clove garlic, minced
2 tsp. salt
2 tsp. sugar
About 2 c. water
2 tbsp. cornstarch
2 tbsp. water
3 c. cooked rice

Heat oil in heavy skillet. Saute onion over medium heat, just until tender. Stir in curry powder; cook 1 minute. Add beef cubes and next 5 ingredients in order listed. Continue cooking until beef cubes are lightly browned.

Add enough boiling water to barely cover beef (about 2 cups). Cover skillet and simmer gently about 1 1/2 hour, or until beef is extremely tender. Thicken with cornstarch-water mixture. Serve with rice. Yield: 4-6 servings.